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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorAVRAMOVA, Marta
dc.contributor.authorGRBIN, Paul
dc.contributor.authorBORNEMAN, Anthony
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
dc.contributor.authorVARELA, Cristian
dc.date.accessioned2020-06-29T13:58:07Z
dc.date.available2020-06-29T13:58:07Z
dc.date.issued2019
dc.identifier.issn1567-1356en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8302
dc.description.abstractEnRecent studies have suggested a strong niche adaptation for Brettanomyces bruxellensis strains according to human-related fermentation environments, including beer, wine and bioethanol. This is further supported by a correlation between B. bruxellensis genetic grouping and tolerance to SO2, the main antimicrobial used in wine. The allotriploid AWRI1499-like cluster, in particular, shows high SO2 tolerance suggesting that the genetic configuration observed for these strains may confer a selective advantage in winemaking conditions. To test this hypothesis, we evaluated the relative selective advantage of representatives of the three main B. bruxellensis genetic groups in presence of SO2. As a proof-of-concept and using recently developed transformation cassettes, we compared strains under different SO2 concentrations using pairwise competitive fitness experiments. Our results showed that AWRI1499 is specifically adapted to environments with high SO2 concentrations compared to other B. bruxellensis wine strains, indicating a potential correlation between allotriploidisation origin and environmental adaptation in this species. Additionally, our findings suggest different types of competition between strains, such as coexistence and exclusion, revealing new insights on B. bruxellensis interactions at intraspecies level.
dc.language.isoENen_US
dc.subject.enBrettanomyces Bruxellensis
dc.subject.enAdaptation
dc.subject.enIntraspecies Interaction
dc.subject.enSelective Advantage
dc.subject.enSulfur Dioxide
dc.subject.enWine
dc.title.enCompetition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level
dc.typeArticle de revueen_US
dc.identifier.doi10.1093/femsyr/foz010en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30721945en_US
bordeaux.journalFEMS Yeast Researchen_US
bordeaux.page1-9en_US
bordeaux.volume19en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue3en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=FEMS%20Yeast%20Research&rft.date=2019&rft.volume=19&rft.issue=3&rft.spage=1-9&rft.epage=1-9&rft.eissn=1567-1356&rft.issn=1567-1356&rft.au=AVRAMOVA,%20Marta&GRBIN,%20Paul&BORNEMAN,%20Anthony&ALBERTIN,%20Warren&MASNEUF%20POMAREDE,%20Isabelle&rft.genre=article


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